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- Pepper and Tuna Rolls
- (Involtini di Peperoni al Tonno)
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Ingredients:
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- 1 green pepper
- 1 yellow pepper
- 1 red pepper
- 12 oz (350 grams) canned tuna in oil, drained and flaked
- 6 canned anchovy fillets in oil, drained, rinsed and chopped
- 1 spring onion, chopped
3 tablespoons mushrooms in oil, drained
2 teaspoons capers, rinsed
1 fresh flat-leaf parsley sprig, chopped
1 tablespoon white wine vinegar
Extra virgin olive oil, for drizzling
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- Directions:
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- Preheat the oven to 180°C (350°F) Gas Mark 4.
Line a roasting tin with foil.
Prick the peppers with a fork.
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- Place them in the tin and roast for about an hour.
Remove from the oven, wrap in foil and leave to cool.
Peel the peppers.
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- Cut them into quarters.
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- Remove the seeds and membranes and pat dry with kitchen paper.
Mix together the tuna, capers, anchovies, spring onion, mushrooms and parsley in a bowl and stir in the vinegar.
Spread the mixture on the pieces of pepper, roll up tightly and chill in the refrigerator.
To serve, place different colored rolls side by side on a serving dish and drizzle with olive oil. Serves 4.
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